Welcome to one of the most magical recipes in the vegan baking world! If you’ve ever wondered how to get those beautiful, glossy meringue peaks without eggs, the answer is aquafaba. That’s right—the humble liquid from a can of chickpeas transforms into a stunningly light and airy meringue that’s perfect for topping pies, creating delicate cookies, or adding a ‘wow’ factor to any dessert. This basic recipe is your key to unlocking a whole new level of plant-based treats. Let’s get whipping!
Ingredients
• ¾ cup / 180 ml aquafaba, from one 15-oz can of chickpeas or white beans
• ¼ tsp / 1.25 ml cream of tartar
• ¾ cup / 150 g granulated or cane sugar
• ½ tsp / 2.5 ml vanilla extract
Instructions
1. In the bowl of a stand mixer or a large mixing bowl, combine the aquafaba and cream of tartar. Beat on high speed for 5 to 6 minutes, until the mixture forms stiff, white peaks.
2. With the mixer still running, gradually add the sugar, about ¼ cup at a time. Continue to beat for another 3 to 4 minutes until the meringue becomes thick, glossy, and holds firm peaks.
3. Gently beat in the vanilla extract until just combined.
4. Use your meringue immediately. For cookies, scoop or pipe onto a parchment-lined baking sheet and bake at 200°F / 95°C for 1 to 1.5 hours. Alternatively, use it as a topping for pies and other desserts.
Nutritional Information
• Nutrition Information
• Calories: 75
• Protein: 0 g
• Total Fat: 0 g
• Saturated Fat: 0 g
• Carbohydrates: 19 g
• Cholesterol: 0 mg
• Sodium: 1 mg
• Fiber: 0 g
• Sugar: 19 g
Pro Tips
• Your aquafaba should have a viscosity similar to egg whites. If it seems too thin, reduce it by simmering it on the stovetop for 5-10 minutes and let it cool completely before using.
• Ensure your mixing bowl and beaters are completely clean and free of any oil or grease, as even a tiny amount of fat can prevent the aquafaba from whipping up properly.
• Add the sugar very gradually. Dumping it in all at once can deflate the air you’ve worked so hard to incorporate, resulting in a less stable meringue.
• Avoid making meringues on a humid or rainy day. The excess moisture in the air can make them sticky and prevent them from drying out into a crisp texture.
FAQ
Q: Can I use aquafaba from other beans besides chickpeas
A: Yes, you can. While aquafaba from chickpeas or white beans like cannellini works best due to its neutral flavor and color, the liquid from other canned beans can also work. Be aware that darker beans, like black beans, may impart a slight color and flavor to your meringue.
Q: Is there a substitute for cream of tartar in this vegan meringue
A: Yes, if you don’t have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar. These acids serve the same purpose of stabilizing the aquafaba foam, helping it whip up and hold its shape.
Q: How do I store vegan meringue cookies
A: To keep your vegan meringue cookies crisp, store them in an airtight container at room temperature for up to two weeks. Avoid refrigerating them, as the moisture in the fridge can make them soft and sticky.
